Prep 10 mins
Cook 20 mins
Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.
- 6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine
- 1 small dried ancho chiles or 1 small pasilla chili pepper
- 1 cup diced unpeeled eggplant (1/2-inch cubes)
- 1 teaspoon olive oil
- 1 small yellow onion, coarsely chopped
- 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
- 3 garlic cloves, sliced
- 2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped
- 1 cup mesclun or 1 cup mixed spring salad greens, packed
- 1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped
- black pepper, freshly gound (optional)
- Prepare pasta according to its package directions, omitting salt and fat.
- Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
- When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
- Chop chili pepper.
- Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
- Add tomatoes and chopped chili pepper.
- Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
- Remove from heat; stir in salad greens and thyme.
- Season to taste with salt and pepper if desired.
- Drain pasta; transfer to two serving plates and top with sauce.
Yum! I would have never thought of adding spring greens to pasta sauce, but it was lovely. My husband enjoyed it too. He described it as "very fresh." I made it as directed except that I used some crushed red pepper from my spice cabinet in place of the ancho chile. I served it over 6 ounces of gluten-free quinoa pasta (for protein). I would say that this actually makes 4 servings. We enjoyed the leftovers the next day. Made (belatedly) for Veg*an Swap, September 2010
This is good with parmesan cheese grated over the top.